This time a recipe from Pieter from our Facebook group . Sous vide entrecote and ribeye. Also share your recipe? Send it to customerservice@souvy.nl
| Author | Pieter (member of Souvy facebook group) |
| People | 4 |
| Temperature | 54 |
| Cooking time | 2 hours 30 minutes |
| Prep time | 10 minutes |
Ingredients:
- rib eye
- sirloin steak
- pepper
- salty
- thyme
- olive oil
- garlic
Preparation:
Sous vide entrecote & ribeye
Last Saturday I experimented with an entrecote and a rib-eye. Marinated for 2 days with pepper, salt, thyme, garlic and olive oil. Sous vide for 2.5 hours at 54 degrees and then torched with the torch. The result was really great. Next time I will lower the temperature by half a degree because it could have been a bit redder for me. But ultimately it was incredibly tender and tasty. Definitely worth repeating. Watch Pieter's video below!
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